Zucchini Pickles Recipe
Ingredients
| 2 pounds small zucchini | ||
| Onions | 2 Medium | |
| Salt | 1/4 Cup (16 tbs) | |
| White vinegar | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| 1 teaspoon each of celery seeds, mustard seeds, and ground turmeric | ||
| 1/2 teaspoon powdered mustard | ||
Directions
Wash zucchini.
Cut unpeeled zucchini and peeled onions into very thin slices and drop into crock or bowl.
Cover with water and add salt.
Let stand for 1 hour; drain.
Mix remaining ingredients and bring to boil.
Pour over zucchini and onion.
Let stand for 1 hour.
Put in kettle and bring to boil and cook for 3 minutes.
Pack into hot sterilized jars and seal.
Cut unpeeled zucchini and peeled onions into very thin slices and drop into crock or bowl.
Cover with water and add salt.
Let stand for 1 hour; drain.
Mix remaining ingredients and bring to boil.
Pour over zucchini and onion.
Let stand for 1 hour.
Put in kettle and bring to boil and cook for 3 minutes.
Pack into hot sterilized jars and seal.
Chef
